Gemelli with Fennel and Hot Sausage

By beanie

Ingredients

• 3/4 * 3/4 pound hot italian sausage links, cut into 1/2-inch pieces
• 1 * 1 large bulb fennel, cut into strips
• 1 * 1 large onion, sliced
• 3 * 3 carrots, sliced on an angle
• 2 * 2 tablespoons extra-virgin olive oil
• * Salt and pepper
• 1 * 1 pound gemelli pasta
• 1/4 * 1/4 cup chopped flat-leaf parsley

Preparation

Step 1

1.

Preheat the oven to 425°. On a baking sheet, toss the sausage, fennel, onion and carrots with the olive oil; season with salt and pepper. Cook until the vegetables are tender, about 30 minutes.
2.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the pasta cooking water. Transfer the pasta to a large bowl.
3.

Add the sausage-vegetable mixture to the pasta. Add the reserved pasta cooking water to the baking sheet, scraping up any browned bits; transfer to the pasta mixture. Toss in the parsley; season with salt and pepper.